With Red Wine
Ever since I started making my own sauces am eating less and less of store-bought sauces. I prefer making my own, fresh sauce, with fresh herbs and wine. I love cooking with wine. It gives a very unique aroma and a lovely taste to the food. Homemade sauce can be stored in the fridge for a week but you can also freeze it. We enjoyed eating this sauce and hope you do too!
and cook for 1 minute.
Stir in sugar, tomatoes, strained tomatoes, wine, salt and pepper to taste, and bring to the boil. Reduce heat and simmer for 30 minutes, stirring from time to time.
Remove from heat, stir in basil and vinegar.
Serve as a pasta sauce
Easy Marinara Sauce
Preparation time: 10 minutes; Cooking time: 40 minutes; Makes: about 6 x 250ml cups
- 1 tablespoon olive oil
- 2 cups chopped onions
- 1 teaspoon dried Italian dressing
- ½ teaspoon dried chilli flakes
- 4 cloves garlic, crushed
- 2 teaspoons sugar
- 1kg plum tomatoes (8-10 medium tomatoes), skinned and chopped or 1 x 796ml (28 fl oz) can whole Italian plum tomatoes, (chop the tomatoes before use)
- 1 x 680ml Strained ItalianTomatoes
- ½ cup good quality red wine
- Salt and pepper to taste
- ¼ cup chopped basil leaves
- 1 teaspoon balsamic vinegar
- Heat oil in a large saucepan over medium high heat. Add onion, sauté 10 minutes. Add Italian seasoning, chilli flakes and crushed garlic, and cook for 1 minute.
- Stir in sugar, tomatoes, strained tomatoes, wine, salt and pepper to taste, and bring to the boil. Reduce heat and simmer for 30-60 minutes, stirring from time to time, or until sauce is thick.
- Remove from heat, stir in basil and vinegar. Serve with pasta.